Type what you have

Ingredients

• ✓ provolone cheese
• fusilli pasta
• cherry tomato
• salami
• pepperoni
• green bell pepper
• black olive
• pimento
• salad dressing

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
3. 3 Combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos in a large bowl. Pour in salad dressing; toss to coat.
4. 4 Enjoy!

By Irlandes

Ingredients

• ✓ provolone cheese
• genoa salami
• sopressata
• hard salami
• mozzarella cheese
• tomato
• artichoke
• roasted red pepper
• kalamata olive
• green olive
• olive oil
• red wine vinegar
• black pepper
• basil

Instructions

1. 1 Combine Genoa and soppressata salamis, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice roasted red peppers and add them to the bowl with about 3 tablespoons juice from the red pepper jar. Mix in chopped olives.
2. 2 Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.
3. 3 Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.

By Katie Greco

Ingredients

• ✓ provolone cheese
• black pepper
• salt
• mustard seed
• oregano
• basil
• garlic
• red wine vinegar
• olive oil
• parmesan cheese
• parsley
• black olive
• red bell pepper
• green bell pepper
• cucumber
• red onion
• pepperoni sausage
• rotini pasta

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.
3. 3 Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese.
4. 4 Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined.
5. 5 Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving.

By BONNIES

Ingredients

• ✓ provolone cheese
• rigatoni pasta
• onion
• tomato
• green bell pepper
• pepperoni
• olive
• olive oil
• vinegar
• parmesan cheese
• sugar
• oregano
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool while you make the dressing.
2. 2 Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl until well combined; set aside.
3. 3 Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl.
4. 4 Pour dressing over pasta mixture; toss until well mixed.

By Rachel Abraham

Ingredients

• ✓ provolone cheese
• pizza crust dough
• pear
• walnut
• gorgonzola cheese
• chive

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
3. 3 Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.

By Brian Golden

Ingredients

• ✓ provolone cheese
• pizza crust dough
• genoa salami
• pepperoni sausage
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
2. 2 Roll pizza crust dough into an approximately 10x14 inch rectangle on the baking sheet. Layer with Genoa salami, pepperoni and provolone cheese. Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough. Roll jelly roll style. Seal the edge with a fork.
3. 3 Bake in the preheated oven 25 minutes, or until golden brown. Slice into 1 inch pieces to serve.

By JULIE ANNE

Ingredients

• ✓ provolone cheese
• olive oil
• cherry pepper
• prosciutto
• salt

Instructions

1. 1 Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.
2. 2 Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.

By technician

Ingredients

• ✓ provolone cheese
• chicken breast
• prosciutto
• butter
• white wine

Instructions

1. 1 Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
2. 2 Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.

By chiara

Ingredients

• ✓ provolone cheese
• extra virgin olive oil
• bread
• basil pesto
• prosciutto
• roasted red pepper

Instructions

1. 1 Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
2. 2 Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

By Carapelli Olive Oil

Ingredients

• ✓ provolone cheese
• pizza dough
• all-purpose flour
• pesto sauce
• prosciutto
• banana pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat.
2. 2 Place pizza dough on a floured surface and roll into a rectangular shape, between 1/8-inch and 1/4-inch thick, letting dough relax occasionally if it keeps springing back. Spread pesto on top, leaving about a 1-inch border around the edge. Top evenly with provolone cheese, prosciutto, and peppers.
3. 3 Roll up tightly in the direction that gives you the most length, ending with the seam on the bottom. Press down to flatten slightly and dust the top lightly with flour. Use a pizza wheel to cut dough lengthwise into 3 long, even strips using a pizza wheel.
4. 4 Place strips next to each other but not touching, the middle strip cut-side up and the other two cut-sides facing in. Braid them together, then curl the ends in to form a round wreath shape, tucking any loose ends under the loaf. Transfer onto the prepared baking sheet.
5. 5 Bake in the preheated oven until nicely browned, about 30 minutes. Let cool slightly and serve warm or at room temperature.

By John Mitzewich

Ingredients

• ✓ provolone cheese
• butter
• bread
• pesto sauce
• tomato
• american cheese

Instructions

1. 1 Spread butter on one side of a slice of bread and place it, buttered side down, into a nonstick skillet over medium heat.
2. 2 Spread 1/2 of the pesto sauce on the unbuttered side of the bread. Stack provolone cheese, tomato, and American cheese on top of pesto, in that order.
3. 3 Spread remaining pesto sauce on second slice of bread. Place it pesto side down onto sandwich in the pan. Butter the top side of bread.
4. 4 Gently fry sandwich, flipping once, until both sides are golden brown and cheese has melted, about 5 minutes per side.

By RASSA2

Ingredients

• ✓ provolone cheese
• heavy cream
• butter
• parmesan cheese
• mozzarella cheese
• romano cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream and butter in a saucepan over medium heat; stir frequently until butter melts, and bring to a simmer. Gradually stir in Parmesan, mozzarella, provolone, and Romano. Reduce the heat to low and cook, stirring constantly, just until cheese melts.
3. 3 Serve immediately; sauce will thicken upon standing.

By Dominic

Ingredients

• ✓ provolone cheese
• avocado
• mayonnaise
• ciabatta roll
• olive oil
• spinach
• turkey breast
• red pepper

Instructions

1. 1 Mash avocado and mayonnaise together in a bowl until thoroughly combined.
2. 2 Preheat a panini sandwich press.
3. 3 Brush bottom of each roll with olive oil; place onto the panini press, oiled sides down. Place 1 slice cheese, 1/2 spinach leaves, 1/2 turkey, and 1/2 sliced peppers on each roll on panini press. Spread 1/2 avocado mixture on cut surface of each top roll; place 1 top roll on each sandwich. Brush top of each roll with olive oil.
4. 4 Close the panini press; cook until rolls toasted and crisp, with golden brown grill marks, and the cheese has melted, 5 to 8 minutes.

By Amanda

Ingredients

• ✓ provolone cheese
• lasagna noodle
• cream cheese
• egg
• cottage cheese
• bacon
• garlic powder
• spinach

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
3. 3 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Cook spinach according to directions; drain well.
4. 4 In a bowl beat the cream cheese on medium speed with electric mixer. Add eggs and beat until fluffy. Stir in provolone cheese, cottage cheese, bacon and garlic powder. Layer half of lasagna noodles in a greased baking dish. Spread with half of cheese mixture and half of the spinach. Top with the remaining lasagna noodles, spinach and cheese.
5. 5 Cover and bake in a preheated oven for 30 minutes or until heated through.

By WIKSCOGG

Ingredients

• ✓ provolone cheese
• beef flank steak
• soy sauce
• olive oil
• steak seasoning
• bacon
• spinach
• crimini mushroom
• red bell pepper

Instructions

1. 1 Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
2. 2 Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
4. 4 Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
5. 5 Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

By ANGELSHARK

Ingredients

• ✓ provolone cheese
• ziti pasta
• onion
• ground beef
• spaghetti sauce
• sour cream
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
3. 3 Meanwhile, brown ground beef and onion in a large skillet over medium heat; stir in spaghetti sauce and simmer for 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
4. 4 Spread 1/2 of the ziti in the bottom of the prepared dish.
5. 5 Top with Provolone cheese.
6. 6 Top with sour cream.
7. 7 Add 1/2 of the meat sauce, remaining ziti, mozzarella cheese, and remaining meat sauce. Top with grated Parmesan cheese.
8. 8 Bake in the preheated oven until heated through and cheeses have melted, about 30 minutes.

By Colleen

Ingredients

• ✓ provolone cheese
• spaghetti
• parmesan cheese
• ricotta cheese
• italian seasoning
• egg white
• basil
• tomato

Instructions

1. 1 Heat oven to 350 degrees F (175 degrees C). Spray a 9x3 inch springform pan with cooking spray.
2. 2 Cook spaghetti according to package directions. Rinse with cold water, and drain.
3. 3 While spaghetti is cooking, combine Parmesan cheese, ricotta cheese, Italian seasoning, and egg whites in a large bowl. Toss with cooked spaghetti to coat.
4. 4 Press half the spaghetti mixture in bottom of prepared pan. Sprinkle with half the basil, and top with half the tomatoes and half the provolone cheese. Press remaining spaghetti mixture into pan, sprinkle with remaining basil, and top with remaining tomatoes. Place remaining provolone cheese over the top.
5. 5 Bake for 30 minutes. Let stand about 15 minutes, remove sides of pan, transfer to a serving platter. Cut into wedges to serve.

By Karen C. Greenlee

Ingredients

• ✓ provolone cheese
• mozzarella cheese
• fontina cheese
• olive oil
• green bell pepper
• green onion
• garlic
• marinara sauce
• polenta
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square casserole dish. Mix together provolone and fontina cheeses in a bowl.
2. 2 Heat oil in a saucepan over medium-high heat. Stir in bell pepper, green onions, and garlic; cook until pepper softens, about 3 minutes. Pour in marinara sauce and simmer for 5 to 7 minutes, stirring occasionally.
3. 3 Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 of the cheese mixture, and spread a thin layer of sauce over the cheese. Repeat layers twice more. Top casserole with Parmesan cheese.
4. 4 Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.

By DOCTOR KITTEN

Ingredients

• ✓ provolone cheese
• olive oil cooking spray
• chicken breast
• salt
• pepper
• prosciutto
• pesto
• cherry tomato
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
2. 2 Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
3. 3 Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Bibi

Ingredients

• ✓ provolone cheese
• water
• active dry yeast
• semolina flour
• olive oil
• salt
• cornmeal
• pizza sauce
• basil

Instructions

1. 1 Pour ⅓ cup warm water into a bowl; sprinkle yeast over top. Let stand to make sure yeast is active, 10 to 15 minutes.
2. 2 Add 1 ½ cups semolina flour, olive oil, and salt to yeast mixture; mix with your hands to form a relatively stiff dough ball, adding more water if needed to bring dough together.
3. 3 Transfer dough to a work surface; knead until smooth, about 5 minutes. Cover with the bowl; let rest for 30 minutes.
4. 4 Uncover dough; knead 3 to 4 minutes. Divide dough into 2 portions; shape each into smooth balls, using damp hands to help smooth out dough, if needed.
5. 5 Generously dust half a kitchen towel with semolina flour; place dough balls on top. Sprinkle dough ball tops with semolina flour; cover with other half of towel. Let dough rise until almost doubled in volume, about 2 hours.
6. 6 Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and sprinkle with cornmeal.
7. 7 Roll out each dough ball on a lightly floured surface into a very thin circle or oval shape.
8. 8 Combine pizza sauce and basil in a bowl; spread a thin layer of sauce over dough, leaving a 1 inch border. Scatter provolone every few inches over sauce. Fold opposite dough edges toward the middle to form a rectangle; press lightly to flatten slightly. Repeat spreading sauce and scattering provolone over dough.
9. 9 Fold each end toward the center to make a square shape. Spread with a thin layer of sauce and scatter pieces of cheese on one half. Fold in half, overlapping the edge by about 1 inch. Transfer to the prepared baking sheet. Repeat filling and folding (Steps 8 and 9) with remaining dough, sauce, and cheese.
10. 10 Bake in the preheated oven until very well browned, 16 to 18 minutes. Some spots may get charred, but this is fine and desirable, since scacce are traditionally cooked in very hot wood-fired ovens. Let rest before slicing and serving, 15 minutes.

By John Mitzewich

Ingredients

• ✓ provolone cheese
• baguette
• olive oil
• tomato
• basil
• oregano
• garlic powder
• white pepper
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice baguette into 1/2-inch thick diagonal slices. Arrange slices in a single layer on a baking sheet. Brush both sides of each slice with olive oil. Place tomato slices and a sprinkling of basil and oregano on bread slices. Sprinkle tomatoes, basil, and oregano with garlic powder and white pepper. Cover tomato slices with mozzarella and provolone. Place more basil, oregano, and tomato slices on top of the cheese.
3. 3 Bake in the preheated oven until cheese is bubbly, 7 to 10 minutes.

By SusanG

Ingredients

• ✓ provolone cheese
• chicken breast
• olive oil
• salt
• black pepper
• spinach
• prosciutto
• parmesan cheese
• white wine

Instructions

1. 1 Brush each chicken cutlet with olive oil and season with salt and pepper.
2. 2 Squeeze excess water out of the frozen spinach, then season with olive oil, salt, and pepper.
3. 3 Place 1 piece of prosciutto, 1 piece of provolone, and a thin layer of spinach on each chicken cutlet. Then sprinkle Parmesan over the tops.
4. 4 Beginning at the short, tapered end, roll up each chicken cutlet, and secure with a toothpick.
5. 5 Heat 2 tablespoons olive oil in a large skillet over medium heat. Place chicken in the skillet, then pour in wine. Cook, turning the chicken, until the wine evaporates, and the chicken is cooked through and its juices run clear, about 20 minutes.

By crystalhowey1981

Ingredients

• ✓ provolone cheese
• zucchini
• olive oil
• olive oil
• garlic
• spaghetti
• basil
• salt
• black pepper

Instructions

1. 1 Place zucchini slices on a plate and let dry for 1 hour.
2. 2 Heat 1/2 cup oil in a skillet over medium heat. Working in batches, add zucchini slices and deep fry until brown, 10 to 15 minutes per batch. Drain on paper towels and allow to cool, then mash 1/3 of the fried zucchini.
3. 3 Heat 3 tablespoons olive oil in a large saucepan over low heat. Add garlic cloves; watch carefully and simmer until cloves are a light golden brown and oil is infused with garlic flavor, 15 to 20 minutes. Stir in mashed zucchini, then add zucchini slices.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti, reserving some cooking water.
5. 5 Add spaghetti and provolone cheese to the saucepan. Toss with zucchini and add hot pasta water until the sauce becomes creamy. Mix in basil and season with salt and pepper.

By luv2cook

Ingredients

• ✓ provolone cheese
• artichoke heart
• garlic
• olive oil
• sandwich roll
• roasted red pepper
• arugula
• spring mix
• hard salami
• pepperoncini pepper
• black olive
• red onion

Instructions

1. 1 In a food processor or blender, combine the artichoke hearts, garlic and olive oil. Process until smooth. Season with salt and pepper to taste.
2. 2 Slice the sandwich rolls in half lengthwise, and pull out most of the soft bread from the top and bottom. Spread the artichoke paste onto each side of each roll. Place layers of red peppers, arugula, salami, provolone cheese, pepperoncini, olives and onion into the rolls. Press sandwiches together, and wrap tightly in aluminum foil.
3. 3 Place sandwiches in the refrigerator, and place something heavy on top. It helps to place a plate on top, then place cans or any weighted containers on top. I used cottage cheese. Chill for up to 3 hours. Unwrap, cut in half and enjoy.

By Cynthia Feldman

Ingredients

• ✓ provolone cheese
• rotini pasta
• fusili pasta
• cherry tomato
• genoa salami
• pepperoni
• capicola sausage
• red onion
• black olive
• giardiniera
• parmesan cheese
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.
2. 2 Combine pasta, tomatoes, provolone cheese, salami, pepperoni, capicola, onion, olives, giardiniera, Parmesan cheese, and 1/2 of the Italian dressing in a large bowl. Stir to combine and refrigerate for at least 1 hour.
3. 3 Before serving, add some or all of the remaining dressing.

By France Cevallos

Ingredients

• ✓ provolone cheese
• chicken breast
• salt
• black pepper
• butter
• garlic crouton
• all-purpose flour
• egg
• olive oil
• giardiniera
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pound chicken breasts with a meat mallet to an even 1/4-inch to 1/2-inch thickness. Season with salt and pepper on both sides.
3. 3 Pulse croutons in a food processor until finely crushed. Place crouton crumbs, flour, and beaten eggs into 3 separate shallow dishes.
4. 4 Dip each pounded chicken breast into flour, shaking off excess. Dip into eggs, letting any excess drip off, then press into crouton crumbs to coat.
5. 5 Heat olive oil in a large oven-proof skillet over medium heat. Fry chicken in hot oil for 2 minutes. Flip and fry for 2 more minutes. Remove from heat. Top each breast with 2 tablespoons giardiniera and 1 cheese slice.
6. 6 Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with parsley to serve.

By France Cevallos

Ingredients

• ✓ provolone cheese
• penne pasta
• bacon
• chicken thigh
• garlic salt
• herbes de provence
• butter
• all-purpose flour
• milk
• fontina cheese
• parmesan cheese
• sun-dried tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
3. 3 Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
4. 4 Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.

By thedailygourmet

Ingredients

• ✓ provolone cheese
• turkey sausage
• olive oil
• bread dough
• egg
• mozzarella cheese
• ham
• salami
• pepperoni
• ricotta cheese
• parmesan cheese
• water

Instructions

1. 1 Cook and stir Italian sausage in a skillet over medium heat until browned and crumbly, 5 to 8 minutes. Drain excess grease; set sausage aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Oil the bottom and sides of a 10-inch springform pan with olive oil.
3. 3 Cut 1/3 of the dough off the loaf and set aside under a cloth. Form the remaining dough into a ball; roll ball on a floured work surface into a 14-inch circle. Press circle into the bottom and up the sides of the prepared pan; excess dough will hang over the edges.
4. 4 Whisk 8 eggs in a 2-cup liquid measure.
5. 5 Working with only 1/2 of the ingredients at a time, make layers in the pan in the following order: sausage, mozzarella, ham, provolone, salami, pepperoni, ricotta, and Parmesan. Pour in 1/2 of the beaten eggs. Repeat layers once more, starting with sausage and ending with Parmesan. Pour remaining beaten eggs over top.
6. 6 Roll out remaining bread dough into a 12-inch circle. Place over the pie to form a top crust. Roll and pinch any overhanging bottom crust over top crust to seal in the filling.
7. 7 Beat remaining egg and water in a small bowl. Brush egg wash over top crust.
8. 8 Bake in the preheated oven until the crust is golden brown and the filling is set, 50 to 60 minutes. A toothpick inserted into the middle of the crust should come out without any raw egg.
9. 9 Remove from the oven and cool in the pan for at least 25 minutes, then release the spring and remove from the pan. Transfer to a serving platter and cut into wedges for serving.

By Brandi Rose

Ingredients

• ✓ provolone cheese
• cooking spray
• ground beef
• ground pork
• spaghetti sauce
• brown sugar
• cottage cheese
• blue cheese
• parmesan cheese
• egg
• oregano
• lasagna noodle
• cheddar cheese

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Coat a 9x5-inch loaf pan with cooking spray. Line a baking sheet with aluminum foil.
2. 2 Heat a large skillet over medium-high heat. Add beef and pork; cook, breaking up meat with a wooden spoon, until brown and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce and brown sugar; stir until well blended. Set aside.
3. 3 Combine cottage cheese, blue cheese, Parmesan cheese, egg, and oregano in a bowl.
4. 4 Spread 1 inch sauce in the bottom of the prepared loaf pan. Break and arrange 2 lasagna noodles to fit length of the pan, slightly overlapping. Spread 1/2 cottage cheese mixture on top noodle layer; layer 3 overlapping slices provolone on top cottage cheese mixture. Sprinkle 1/2 Cheddar cheese on top provolone. Repeat layering with remaining sauce, noodles, cottage cheese mixture, provolone, and Cheddar cheese, ending with a sauce layer.
5. 5 Place loaf pan on the prepared baking sheet; cover loosely with aluminum foil.
6. 6 Bake in the preheated oven until bubbling and cooked through, about 1 ½ hours. Set aside before slicing, about 15 minutes.

By Ginny Maziarka

Ingredients

• ✓ provolone cheese
• olive oil
• red onion
• ground beef
• bacon
• white wine
• tomato
• tomato paste
• white sugar
• salt
• rotini pasta
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Heat olive oil in a skillet over low heat. Add onions and cook slowly until moisture has evaporated but onions are not dark brown, about 5 minutes. Add ground beef and bacon. Increase heat to medium-high and cook, stirring frequently, until meat is browned and crumbly, 5 to 7 minutes.
2. 2 Pour wine into the skillet and cook until evaporated, 1 to 3 minutes. Add chopped tomatoes and tomato paste. Fill tomato paste can with water and pour in. Reduce heat to a simmer and cook sauce, uncovered, until oil no longer appears on the surface, about 30 minutes. Add sugar and salt; cook and stir until dissolved, about 3 minutes more.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook the rotini pasta at a boil for about 5 minutes; drain and rinse with cold water. Return pasta to the pot and add a splash of olive oil to prevent sticking.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
5. 5 Add about 1 cup sauce and 2 tablespoons Parmesan cheese to the pot with the cooked pasta.
6. 6 Spoon a thin layer of pasta into each prepared baking dish. Top each with a thin layer of provolone and mozzarella cheeses. Add sauce. Repeat layers with remaining pasta, cheeses, and sauce; finish with a sprinkle of Parmesan cheese.
7. 7 Bake in the preheated oven until hot and melted, 30 to 45 minutes.

By MKK